I’ve gotta tell you, Crispy Chicken Flautas with Homemade Avocado Salsa Recipe is one of those dishes that just brings pure joy every time I make it. The crunch of the golden, toasted tortillas wrapped around tender, seasoned chicken is absolutely addictive, and pairing it with that creamy, zesty avocado salsa really kicks things up a notch. It’s a recipe that works perfectly for casual family dinners, parties, or even meal prep for the week because everyone loves it—and it’s surprisingly easy once you get in a rhythm.
When I first tried making this crispy delight, I was amazed at how the homemade avocado salsa added such a fresh, vibrant flavor that you just can’t get from store-bought sauces. Plus, once you try my tortilla “glue” trick instead of toothpicks, rolling and frying flautas becomes way less stressful. If you’re hunting for a crowd-pleaser that’s packed with flavor and crunch, look no further than this Crispy Chicken Flautas with Homemade Avocado Salsa Recipe—it’s definitely a keeper!
Why You’ll Love This Recipe
- Perfect Crunch: The flautas come out irresistibly crispy without being greasy, thanks to the right frying technique.
- Fresh Flavor Boost: The homemade avocado salsa adds a cool, tangy contrast that makes every bite sing.
- Family Favorite: My whole crew goes crazy for these, making it a reliable crowd-pleaser for gatherings.
- Easy Rolling Hack: Using a cornstarch “glue” keeps the flautas tightly rolled and avoids toothpick hassle.
Ingredients You’ll Need
Each ingredient in this Crispy Chicken Flautas with Homemade Avocado Salsa Recipe works beautifully together to build layers of flavor and that irresistible crispy texture. When shopping, pick ripe avocados and fresh tortillas for the best results.
- Vegetable oil: Choose a high smoke point oil like canola or avocado oil for frying and sautéing.
- Onion: Very finely diced for sweetness and depth in the chicken filling.
- Kosher salt: Use kosher salt for seasoning—it’s less intense than table salt, so it’s easier to control flavor.
- Black pepper: Freshly ground adds a bit of punch and warmth.
- Garlic powder and onion powder: Amplify the savory undertones without overpowering.
- Fresh garlic cloves: Minced finely for a fragrant, fresh garlic flavor that’s unmistakable.
- Rotisserie chicken: Shredded – a fantastic shortcut that keeps this recipe quick and effortless.
- Corn tortillas: Essential for that authentic texture—rubbed lightly with oil to crisp without cracking.
- Corn starch: For making the adhesive “glue” that seals the flautas perfectly before frying.
- Salsa verde: Use homemade or good-quality store-bought to keep your avocado salsa bright and tangy.
- Avocados: Ripe and creamy for that smooth avocado salsa base.
- Roasted chicken bouillon: Adds an umami burst to the avocado salsa; better than plain broth here.
- Lime juice: A must to add fresh acidity and brighten up the salsa.
- Jalapeño (optional): If you like spicy, adding some heat really energizes the salsa.
- Toppings like Crema Mexicana, Queso Fresco, pico de gallo, shredded lettuce, cilantro, and lime wedges: These finishes layer in cool creaminess, salty tang, crunch, and fresh brightness.
Variations
I love that this Crispy Chicken Flautas with Homemade Avocado Salsa Recipe is so adaptable to what you have on hand or your dietary preferences. Feel free to experiment—you’ll find the base flavors hold up beautifully to tweaks.
- Vegetarian Variation: Swap the chicken for sautéed mushrooms and black beans for a hearty, meatless version my friends rave about.
- Spicier Salsa: I sometimes add extra jalapeño or a pinch of chipotle powder to the avocado salsa for a smoky heat kick—totally delicious!
- Oven-Baked Flautas: If you want to lighten things up, bake instead of frying and brush lightly with oil; it works well though the crunch is a bit different.
- Seasonal Twist: In the summer, I throw in some fresh corn kernels or diced roasted peppers into the chicken filling for a sweet pop of flavor.
How to Make Crispy Chicken Flautas with Homemade Avocado Salsa Recipe
Step 1: Make the Fresh Pico de Gallo
I swear by making fresh pico de gallo—it makes a tremendous difference. Finely chop tomatoes, onion, cilantro, and jalapeño if you like heat. Season with lime juice and a pinch of salt, then refrigerate this while you prep the rest; it’s the fresh element that balances the fried flautas perfectly.
Step 2: Whip Up the Creamy Avocado Salsa
In a blender, combine the salsa verde with ripe avocados, kosher salt, a little roasted chicken bouillon for richness, fresh lime juice, and water to thin it out. I blend everything until silky smooth, then adjust water so it drizzles nicely without being runny. If you want a bit of heat, tossing in a seeded jalapeño takes it up a notch. Keep this chilled until serving.
Step 3: Cook the Flavorful Chicken Filling
Start by heating a tablespoon of oil in a skillet over medium heat until shimmering. Add your finely diced onions with salt, pepper, garlic powder, and onion powder. Let those cook gently until translucent—this takes about 5-8 minutes and really softens them. Toss in the minced fresh garlic, sauté just until fragrant, then stir in shredded rotisserie chicken. Heat through, then cover and set aside—this filling is where all that cozy flavor builds.
Step 4: Prepare Your Tortillas
This is one of those steps that makes or breaks your flautas experience. Pour a couple of tablespoons of oil into a bowl and lightly rub each tortilla with your fingers so both sides glisten but don’t soak it—this keeps them pliable and ensures they get golden and crispy once fried. Stack them and cover with a damp paper towel, then microwave in short bursts until warm and soft enough to roll without cracking.
Step 5: Roll and Seal Your Flautas with “Glue”
Instead of using toothpicks, mix cornstarch and water until it forms a glue-like paste. Place a warm tortilla on a baking sheet, add about two tablespoons of chicken near the edge, then roll tightly away from you, leaving a little opening at the end. Brush the paste on the open edge and finish rolling to seal. Place each seam side down on a baking sheet covered with a damp paper towel to keep them from drying out while you roll more. Trust me, this little trick saves so much hassle during frying!
Step 6: Fry to Crispy Perfection
Heat about an inch of oil in a high-sided skillet to 375°F (that’s key for getting crispiness without soggy results). Carefully add the flautas seam side down, frying in batches. Cook about 1-2 minutes per side until golden but not burnt. The flautas will crisp up a bit more as they cool, so keep an eye not to overdo it. Transfer finished flautas to a cooling rack set over a baking sheet in a low oven to stay warm and crisp while you finish frying the rest.
Pro Tips for Making Crispy Chicken Flautas with Homemade Avocado Salsa Recipe
- Oil Temperature Matters: I always use a thermometer to keep my oil steady at 375°F—too low and you get greasy flautas, too high and they burn too fast.
- Don’t Overfill: I learned the hard way that stuffing too much filling makes rolling tricky and increases the chance they’ll fall apart while frying.
- Keep Tortillas Warm and Covered: This prevents cracking and helps you roll perfect cylinders every time.
- Fry in Small Batches: Overcrowding the pan drops the oil temperature and affects crispiness; smaller batches give you that perfect crunch.
How to Serve Crispy Chicken Flautas with Homemade Avocado Salsa Recipe
Garnishes
I love topping my flautas with a drizzle of cool Crema Mexicana and a generous spoonful of the vibrant avocado salsa. Adding crumbled queso fresco or cotija cheese brings a salty punch, while fresh cilantro and lime wedges brighten every bite. If you want extra texture and freshness, a bit of shredded lettuce and some homemade pico de gallo truly completes the dish.
Side Dishes
Serve these flautas with classic Mexican sides like fluffy Mexican rice and smoky Tejano beans for a full, hearty meal. I’ve also paired them with grilled street corn or a simple green salad for easier weeknight dinners, and they still shine every time.
Creative Ways to Present
For parties, I like arranging these flautas standing upright in a tall glass or jar with dipping sauces on the side—makes for a stunning, easy-to-grab display. Another fun idea is spreading a large platter with layered avocado salsa and crema, then piling the flautas on top for a colorful, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftover flautas in an airtight container in the fridge for up to three days. Covering them well keeps them from sogging up, and they basically reheat beautifully when done right.
Freezing
I’ve frozen both uncooked rolled flautas and cooked ones. Just freeze them in a single layer on a baking sheet first to prevent sticking, then transfer to a freezer bag. They can last 2-3 months and still keep their crunch when fried or reheated from frozen.
Reheating
To bring leftovers back to life, I prefer reheating in an air fryer or oven instead of the microwave. It takes about 5-8 minutes at 350°F to regain crispiness without drying them out. If you don’t have an air fryer, a toaster oven works just as well!
FAQs
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Can I use flour tortillas instead of corn tortillas for this recipe?
While flour tortillas are more pliable and might make rolling easier, they won’t get that same crispy, authentic texture as corn tortillas. Corn tortillas crisp up beautifully and hold their shape better during frying, making them the preferred choice for this Crispy Chicken Flautas with Homemade Avocado Salsa Recipe.
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What if I don’t have rotisserie chicken? Can I use another type of chicken?
You can absolutely use cooked chicken from other sources—poached, grilled, or baked chicken breasts shredded will work just fine. Just make sure it’s well seasoned or adjust the spices in the filling to keep that flavorful punch.
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How do I prevent the flautas from falling apart during frying?
Sealing the rolled flautas with the cornstarch “glue” instead of toothpicks helps a lot with keeping them intact. Also, make sure your oil is hot enough (around 375°F) and don’t overcrowd the pan. Fry them seam side down first to set the seal.
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Can I make the avocado salsa ahead of time?
Yes! The avocado salsa can be blended a few hours ahead and stored in the fridge. To prevent browning, cover the surface tightly with plastic wrap or store it in an airtight container. Give it a quick stir before serving.
Final Thoughts
Honestly, Crispy Chicken Flautas with Homemade Avocado Salsa Recipe has become one of my go-to dishes whenever I want to impress but keep things simple. I love how it’s packed with texture, fresh flavors, and that satisfying crunch that just hits the spot. Give it a try—you’ll find it’s one of those recipes you’ll keep coming back to for family dinners, parties, or just a delicious little comfort food pick-me-up.
Print
Crispy Chicken Flautas with Homemade Avocado Salsa Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 flautas
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
This Chicken Flautas recipe features crispy rolled corn tortillas filled with a flavorful shredded rotisserie chicken mixture, seasoned with sautéed onions, garlic, and spices. Served with a creamy avocado salsa verde sauce and traditional Mexican toppings like crema mexicana, queso fresco, and pico de gallo, these flautas make for a delicious and satisfying meal perfect for gatherings or weeknight dinners.
Ingredients
Chicken Filling
- 1 tablespoon vegetable oil (for sauteing onion)
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced very finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
For Assembly and Frying
- 2 cups vegetable oil (for frying, enough to go 1-inch high in pan)
- 2 tablespoons vegetable oil (for rubbing on tortillas)
- 30 corn tortillas
- 1/4 cup corn starch
- 2 to 4 tablespoons water (enough to make a glue-like paste)
Avocado Sauce
- 12 ounces salsa verde (homemade or store-bought)
- 2 small avocados or 1 large avocado
- 1/2 teaspoon kosher salt (or to taste; use less if using table salt)
- 2 teaspoons roasted chicken Better Than Bouillon
- 1 lime, juiced
- 1/2 cup water plus extra 1/2 cup for desired thinness
- 1 jalapeno (optional, for spiciness)
Toppings (optional)
- Crema Mexicana (table cream or sour cream style)
- Queso Fresco cheese, crumbled (cotija or feta are good substitutes)
- Pico de Gallo (freshly made recommended)
- Shredded lettuce (optional)
- Cilantro, chopped
- Lime wedges
Instructions
- Make Pico de Gallo: Prepare fresh pico de gallo if desired and keep chilled in the refrigerator until serving.
- Make Avocado Sauce: In a blender, combine salsa verde, avocados, kosher salt, roasted chicken bouillon, lime juice, and half a cup of water. Blend for 30-60 seconds until smooth. Add jalapeno for heat if desired, blending again. Adjust consistency by adding 2-3 tablespoons water at a time until sauce is thin enough to drizzle. Cover and set aside.
- Prepare Chicken Filling: Finely dice onion. Heat 1 tablespoon vegetable oil in a large skillet over medium heat; once shimmering, add onion, kosher salt, black pepper, garlic powder, and onion powder. Sauté for 5-8 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in shredded rotisserie chicken and warm through. Remove from heat and cover.
- Preheat Frying Oil: Pour 2 cups of oil into a high-sided skillet to a depth of 1 inch. Heat over medium-low to medium heat until oil reaches 375°F (about 15 minutes). Use a thermometer to monitor temperature.
- Oil the Tortillas: Pour 2 tablespoons vegetable oil into a small bowl. Using your fingers, lightly coat both sides of each corn tortilla with oil, making sure they glisten but are not soaked. Stack and cover tortillas with a damp paper towel to keep moist.
- Make Cornstarch Glue: In a small bowl, mix 1/4 cup cornstarch with 2 tablespoons water, stirring to a thick paste. Add water by teaspoonfuls until it reaches an Elmer’s glue-like consistency.
- Microwave Tortillas: Cover the stack of tortillas with damp paper towels and microwave for 1 minute. Check pliability; heat in 20-second increments until softened but not falling apart.
- Roll the Flautas: Place one warm tortilla on a baking sheet. Add 2 tablespoons chicken filling to the quarter of the tortilla nearest you. Tuck edge around filling and roll tightly away from you, leaving about 1/2 inch open at the end. Brush cornstarch glue along the seam and finish rolling. Place seam side down on baking sheet and cover with a damp paper towel. Repeat for 5-10 flautas before frying.
- Prepare Oven for Warming: Place a cooling rack on a baking sheet and set oven to its lowest setting (~170°F) to keep finished flautas warm and crisp.
- Fry Flautas: Carefully add rolled flautas seam side down to hot oil in batches. Fry 1-2 minutes per side until golden but not brown. Use tongs to flip. Drain and place on rack in warm oven.
- Continue Rolling and Frying: Alternate rolling and frying remaining flautas until all are cooked.
- Serve: Plate several flautas, drizzle with crema mexicana and avocado sauce, and top with pico de gallo, shredded lettuce if desired, crumbled cotija cheese, chopped cilantro, and lime wedges. Serve with Mexican rice and Tejano beans if desired.
- Store and Freeze: Refrigerate leftovers covered for up to 3 days. Reheat in air fryer, oven, or toaster oven. Freeze cooled, uncooked or fried flautas in a single layer on a baking sheet for 30 minutes; then transfer to ziplock bag for 2-3 months. Fry frozen flautas directly, adding about 1 minute per side longer.
Notes
- Neutral Oil: Use any high smoke point neutral oil such as canola, vegetable, avocado, or peanut oil for sautéing and frying.
- Adjust salt types: Use half the amount of table salt compared to kosher salt.
- For less spicy avocado sauce, remove seeds and membranes from jalapeno or omit entirely.
- Sealing flautas with cornstarch glue helps avoid toothpicks and results in a cleaner frying process.
- Microwaving tortillas before rolling increases pliability and prevents cracking.
- Maintain oil temperature carefully to avoid burning flautas.
- Use an instant-read thermometer to ensure accurate oil heat.
Nutrition
- Serving Size: 1 flauta
- Calories: 444 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 50 mg
